gmeyers
Well-Known Member
When I was pitching the yeast, as I opened the vial, it started to foam and some (maybe 1/3) was not able to be pitched into my carboy. As the fermentation went along I noticed a great deal of sludge at the bottom of the carboy. Is this sugar that did not get converted by the lack of yeast? I just now tasted the beer and it taste just like it did from when I racked into the carboy. There is more a than usual amount of sediment in the bottom of the bottles too. What went wrong?